There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

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Monday, July 2, 2018

Chevre cheese pasta sauce

https://www.theveggietable.com/blog/vegetarian-recipes/sauces/goat-cheese-sauce/

1- Made it with stock. The flavour was good but the texture was strangely grainy. Would it be different made with cream?

¾ c soft goat cheese (1/4)
1 cup cream or stock (1/3)
1 garlic clove, smashed (1 tsp)
2 tsp minced rosemary, basil, or thyme (3/4)
½ tsp salt (pinch)
pepper


  1. Mash the cheese into the liquid and stir in the garlic. 
  2. Heat over medium heat, stirring regularly, until cheese melts and the liquid simmers.
  3. Cook the sauce for 5-15 minutes – the longer you cook, the thicker it will be.
  4. Season with minced herbs and pepper and serve immediately.
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